Directions:
- In a small bowl, combine the first four ingredients; rub over pork. Place on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 25-28 minutes or until a meat thermometer reads 160°.
- Meanwhile, in a small saucepan, combine the cranberries, 1/4 cup orange juice, ginger and cloves. Drain oranges, reserving juice; set oranges aside. Add reserved juice to cranberry mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Combine cornstarch and remaining orange juice until smooth; stir into saucepan. Bring to a boil; cook and stir for 1 minute or until thickened. Fold in oranges. Serve with sliced pork. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.33 Kcal (793 kJ) | ||
| Calories from fat | 21.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 4% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 90.46mg | 4% | |
| Potassium | 504.02mg | 11% | |
| Total Carbs | 16.9g | 6% | |
| Sugars | 11.87g | 47% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 24.06g | 48% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.3mg | 7% | |
| Calcium | 13.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 123.04 Kcal (515 kJ) | ||
| Calories from fat | 14.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 4% | |
|---|---|---|---|
| Cholesterol | 47.89mg | 25% | |
| Sodium | 58.79mg | 4% | |
| Potassium | 327.54mg | 11% | |
| Total Carbs | 10.98g | 6% | |
| Sugars | 7.72g | 47% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 15.64g | 48% | |
| Vitamin C | 6.3mg | 16% | |
| Iron | 0.9mg | 7% | |
| Calcium | 8.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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